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–+ servings
a small glass bowl filled with pumpkin whipped cream, piped into a swirl on top
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Pumpkin Whipped Cream

Fluffy, sweet, perfectly spiced, and fortified with real pumpkin puree, this recipe for Pumpkin Whipped Cream is the best ever!
Course Dessert
Cuisine American
Keyword pumpkin whipped cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings (about 2 cups total)
Calories 237kcal
Author Alysen Heil

Equipment

Ingredients

Instructions

  • Add the heavy cream, pumpkin puree, powdered sugar, vanilla extract and pumpkin pie spice to a mixing bowl.
    a bowl holding the ingredients for pumpkin whipped cream.
  • With an electric mixer, whip for 3-4 minutes, until stiff peaks form.
    a pink mixer whipping pumpkin whipped cream in a glass bowl
  • Serve immediately or chill until ready to serve.
    photo showing the texture of finished pumpkin whipped cream

Video

Notes

  • The powdered sugar in the recipe stabilizes the whipped cream and will allow you to store it in the fridge for 2-4 days. 
  • Use cold ingredients, and chill the mixing bowl too. This helps the cream whip up faster. 
  • Don't overwhip, this will cause the cream to curdle and start turning into butter!

Nutrition

Calories: 237kcal | Carbohydrates: 10g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 18mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4053IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.4mg